Blend ingredients together. Place on parchment paper on dehydrator sheets. I fold up the sides to make a little box when my puree is extremely liquid so it does not run off. Place the trays in the dehydrator at 135 F. I check on mine after about 4 hours but they usually need closer to 6. The longer you dehydrate the more crunchy they will be. Cut and peel off the parchment paper or roll the parchment and leather up and cut into strips. Store in an airtight container for 1-2 weeks. Ours never last more then a couple of days.

This dish has become one of our favorite breakfasts. It is a wonderful change from our regular eggs and sausage. I actually do not measure much when I cook and this is a great recipe for just mixing together. A little more or less of any of these ingredients does not make much of a difference. We find it delicious every time we make it.

Place all ingredients in a large bowl (I love my 8 cup glass mixing bowl for this). I use my hand blender to mix it all together but a stand mixer or blender would work too. Pour mixture into 8 ramekins or small oven proof bowls. Then decided how much time you have and how you want to cook them.

Method 1. Stack the ramekins in a crockpot with enough water in the bottom to cover about halfway up the bottom dishes. Turn the crockpot on low for 8+ hours of cooking or High for 4-6 hours.

Method 2. Preheat oven to 350 F Make a water bath for the custard by place the ramekins in large baking dishes and fill with water about half way up the sides of the ramekins. Place in oven and bake for 30-40 min or until set.

Options

If you do not have marrow on hand you can still make a delicious custard by just leaving it out.

Experiment with other purees such as butternut squash, banana squash, apple or other fruits.

If you would rather have a plain custard then you can replace the 2 cups of puree with yogurt or any type of milk instead. Adding another 2 tsp vanilla or 1 vanilla bean makes a plain custard extra special.

Preheat oven to 350F. Whisk or blend together all ingredients with an electric mixer, blender, or strong arm. Pour the mixture in to a greased 9x12 pan. Bake for 30-40 min. They are done when the center is set and a knife inserted in the center comes out clean. Let cool completely before slicing into little squares. Store in the refrigerator for 1-2 weeks. They can also be frozen.

Options
Use butternut squash or other pureed winter squash for the pumpkin (carrots or sweet potatoes might work as well).
Use any pumpkin spice you may like instead of the cinnamon and nutmeg
We have made it without any sweetener or spices during intro.
Add butter, whip cream, or yogurt as a topping.

A Note About My Recipes

I love to cook and bake for my family and enjoy experimenting with different ideas and flavor combinations. For us healthy eating means eating as close to nature as possible. This means to no processed foods, grass-fed pastured animal products, and lots of fresh produce from our garden.

I am not a professional recipe writer therefore some things may not be as detailed as you will find on other recipe sites. If you want more information I would be happy to help just leave a comment and I will answer you the best I can.